Cuban Chimichurri Sauce is a flavorful oil-based sauce made with fresh herbs, garlic, and onion. This tangy and savory blend of Cuban-inspired flavors is perfect for adding life to any meal, whether used as a dip, sauce, or marinade.
A little chimichurri goes a long way – it's packed with potent flavors that can easily steal the show.
Enjoy Cuban chimichurri at your next tailgate, barbecue, Superbowl party, or picnic on all kinds of dishes, including Grilled Chimichurri Tofu.
From topping Quick Cuban Black Beans or Smoked Tofu to roasted potatoes or Delicious Air-Fryer Fries, this fresh Cuban sauce is one of our family favorites.
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What is Cuban Chimichurri?
This is my "Cubanized" version of the Argentinean classic.
You may know chimichurri as a zesty Argentinean sauce made with parsley, garlic, vinegar, and olive oil. But there are variations of chimichurri not only across Latin America but also in different parts of the world.
This version has cumin, lime juice, and crushed red pepper flakes. In many Cuban restaurants in Miami, you'll find it served at the table with a fresh loaf of Cuban bread for dipping or on top of skirt steak or chicken breast.
For other delicious Cuban vegan dishes, try Vegan Fricase, Vegan Picadillo, and Best Cuban-Inspired Vegan Lentil Soup.
Ingredients
- Prepping for this sauce is less than 10 minutes. I like to cut the vegetables with a knife for the best texture. Use a small food processor if you need to quickly chop the vegetables, careful not to overly process them.
- Substitute the white wine vinegar with rice wine vinegar, but do not use balsamic - it's too sweet.
- A fistful of fresh parsley is about right. If you're measuring in grams, I use somewhere around 30-40 grams.
See the recipe card for all the ingredients and suggested quantities.
Variations
To add delicious variation, mix in some fresh cilantro or add ½ cup of sweet red peppers, ½ cup minced tomato, and/or ½ cup fresh chopped oregano.
How to Make Cuban Chimichurri
Check out these pictures I've got a few for you - not many, because this recipe is as easy as...well, making chimichurri!
Step 1: In a mixing bowl, combine all the ingredients. Mix everything thoroughly.
Step 2: Cover the Cuban chimichurri sauce and let it sit in the refrigerator for at least 30 minutes before serving. Adjust seasoning if necessary.
Top Tips
- Chimichurri is rustic and chunky, with visible oil and vinegar. If using a food processor, pulse lightly to avoid a mushy consistency - chimichurri should drape, not glob!
- My husband prefers minimal raw onions, while I’m all for finely chopped extras.
Serving Suggestions
- Marinate portobello mushroom caps in Cuban chimichurri sauce, then grill until tender. Alternatively, you can generously top them with Cuban chimichurri just before serving for an extra punch of flavor.
- Toss your favorite mix of vegetables, such as bell peppers, zucchini, and onions, in Cuban chimichurri sauce, then roast them in the oven. Try it with this combination of roasted vegetables.
- Marinate tofu or tempeh slices in the sauce, then grill them for a smoky and flavorful plant-based protein option. Or forget about marinating it, just plop it on top for a mouthful of flavor.
- Combine cooked pasta with Cuban chimichurri sauce.
- Add it to grain bowls.
- Spread Cuban chimichurri sauce on Black Bean Tostadas With Spanish Rice or top corn tortillas with black beans, diced avocado, and shredded lettuce for a simple meal.
- One of the kids' favorite ways of enjoying this sauce is with Hasselback roasted potatoes (also known as accordion or pillbug potatoes).
Recipe FAQS
You have a few options. You can either combine parsley and fresh cilantro, exclusively use cilantro, or even incorporate some mint for a delightful twist.
Place in a sealed, airtight container in the refrigerator. It can typically be stored in the fridge for up to a week or possibly longer, depending on the freshness of the ingredients used.
More Cuban and Spanish-Inspired Vegan Recipes
What did you think?
Got a minute? I'd love for you to dive into the comments and rate this Cuban Chimichurri Sauce. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Cuban Chimichurri Sauce
Ingredients
- 1 cup flat-leaf parsley finely chopped (~30-40 grams)
- 4 cloves garlic minced
- ½ red onion finely chopped
- 1 teaspoon red pepper flakes adjust to your spice preference
- ½ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- juice of 1 lime
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare Parsley: Start by washing and drying the fresh parsley. Chop the parsley finely.
- Combine Ingredients: In a mixing bowl, combine all the ingredients.
- Adjust: Taste and adjust the seasoning if necessary.
- Rest: To allow the flavors to meld, cover the Cuban chimichurri sauce and let it sit in the refrigerator for at least 30 minutes before serving. This resting period allows the herbs and aromatics to infuse the oil and vinegar, enhancing the taste.
- Serve: Once the chimichurri has rested, it's ready to use! Drizzle it over grilled Hasselback potatoes, tofu, or rice. It works beautifully as a marinade or sauce for grilled vegetables and bread. See the serving suggestions in the post for more ideas.
Rob says
The Cuban chimichurri was absolutely delicious – it was perfect complement to our grilled mushrooms and potatoes!
Regi Pearce says
I'm thrilled to hear that you enjoyed the Cuban chimichurri with your grilled mushrooms and potatoes! It's a fantastic pairing, isn't it?